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Sultana Bread With Ginger Recipe

Delightful baking treat!
Prep Time 2 hrs
Cook Time 40 mins
Course Bread
Cuisine British
Servings 12 slices
Calories 190 kcal


  • 2lb loaf tin


  • 450 g strong white flour
  • 25 g butter
  • 1 teaspoon soft brown sugar
  • 1 teaspoon salt
  • 1 teaspoon easy blend dried yeast
  • 300 ml warm semi-skimmed milk
  • 80 g sultanas
  • 50 g stem ginger chopped


  • Grease a 2lb loaf tin
  • Put the flour in a large bowl and rub in the butter
  • Add the sugar salt and yeast
  • Add the milk, distributing it around the bowl
  • Mix together with a wooden spoon
  • With your hands, pull all the ingredients together
  • Put the dough on your work surface and start to knead
  • If it is slightly sticky use just your fingers to begin with
  • Once the dough is easier to handle, use the heel of your hand to push the dough away, then pull back towards you.
  • Keep doing this for about 10 minutes, until the dough is smooth and elastic
  • Once it is smooth add the fruit and ginger by slowly kneading it in.
  • Shape the dough to your tin and put in the tin to prove
  • Cover and keep in a warm place until it has doubled in size - about 90 minutes
  • Preheat the oven to 200 degrees C
  • Bake in the oven for 30-40 minutes
  • The bread is ready when it sounds hollow when tapped on the bottom
  • Allow to cool
  • For most enjoyment - serve slice when still warm!
Keyword artisan bread